Cream cheese dough is the mark of this classic Jewish cookie.
- Portion size 44 servings
- Credits : Holiday Celebrations: 2007
MethodLine 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour, cocoa and salt ; stir into cream cheese mixture in 2 additions. Form into rectangle; quarter and shape into rectangles. Wrap each and refrigerate until firm, about 30 minutes.
On floured surface, roll 1 of the quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread with one-quarter of the hazelnut spread; sprinkle with one-quarter of the hazelnuts. Starting at long side, roll into tight log.
Cut log into twelve 1-inch (2.5 cm) thick slices. Arrange slices upright, 1/4 inch (5 mm) apart, on prepared pan; refrigerate for 30 minutes. Repeat with remaining dough. (Make-ahead: Freeze until firm, about 30 minutes. Layer between waxed paper in airtight container and freeze for up to 1 month. Thaw before baking.)
Brush tops with egg. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until darkened and firm to the touch, 20 minutes. Transfer to racks; let cool.
Nutritional facts Per cookie: about
- Sodium 54 mg
- Protein 2 g
- Calories 141.0
- Total fat 10 g
- Cholesterol 22 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 6.0